Crispy & Creamy Mentaiko Mayo Rice Balls
Easy and Delicious Baked Mentaiko Mayo Rice Balls Recipe for a Special Treat
These baked rice balls boast a delightful crispy exterior and a wonderfully creamy interior, offering a flavor profile loved by everyone. The combination of mentaiko (spicy pollock roe) and mayonnaise, enhanced with a savory soy glaze, makes this a truly irresistible dish. Perfect for a quick meal or a delightful snack!
Rice Ball Ingredients- 4 bowls of warm cooked rice
- 2.5 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, take 4 bowls of freshly cooked warm rice and spread it out on a large plate or tray to cool slightly. Allowing the rice to cool a bit will make it easier to handle and shape without becoming mushy.
Step 2
Now, let’s prepare the star of our rice balls – the mentaiko mayo sauce! Gently scrape the insides out of 2 mentaiko using the back of a knife, separating the roe from the membrane. Discard the membrane and use only the flavorful roe.
Step 3
In a small bowl, combine the scraped mentaiko roe with 5 tablespoons of mayonnaise. Mix thoroughly until smooth and well combined, ensuring there are no lumps. A 1:1 ratio of mentaiko to mayonnaise creates a perfectly balanced savory and creamy sauce. This ratio is key for great flavor!
Step 4
To the slightly cooled rice, add 2.5 tablespoons of sesame oil and 1 tablespoon of toasted sesame seeds. Gently mix the rice using your hands or a spatula, being careful not to mash the grains. The goal is to evenly coat each grain of rice for maximum flavor and aroma.
Step 5
Take a generous handful of the seasoned rice (about the size of your palm). Shape it into a ball, then gently press down the center to create a small well. Spoon a generous amount of the prepared mentaiko mayo sauce into this well.
Step 6
Carefully enclose the filling by bringing the edges of the rice together. Press firmly and shape the rice ball into a neat triangle, ensuring the filling is securely sealed inside. A firm shape will prevent the rice ball from falling apart during cooking.
Step 7
Next, let’s whip up a simple soy glaze to coat the rice balls. In a small bowl, whisk together 3 tablespoons of soy sauce, 3 tablespoons of water, and 1 tablespoon of sugar until the sugar is completely dissolved.
Step 8
Lightly grease a non-stick frying pan or wipe it with a paper towel lightly oiled. Turn the heat to low. Brush the triangular rice balls lightly on both sides with the soy glaze. Place them in the pan and grill them over low heat until golden brown and slightly crispy on both sides. Keep a close eye on them to prevent burning, flipping as needed.
Step 9
Once both sides are beautifully golden brown, your crispy and creamy mentaiko mayo rice balls are ready to enjoy! They are best served warm, offering a delightful contrast of textures and flavors.
Step 10
Gently scrape the insides out of 2 mentaiko using the back of a knife, separating the roe from the membrane. Discard the membrane and use only the flavorful roe. (This step is the same as step 2 and details preparing the filling for the rice balls.)